February 13, 2013

This easy Valentine's Day Red Velvet Cake is deliciously moist, and oh so good. Similar to Devil's Food Cake with Cream Cheese Frosting, this red cake and snow white frosting is perfect for Valentine's Day, or Christmas. Just change the sprinkles and decorations!

This is my favorite Red Velvet Cake recipe that I tweaked a bit after coming across Brown Eyed Baker's Red Velvet Poke Cake today. The difference between her cake and my original recipe is that she poked holes in the cake after it was baked, and poured sweetened condensed milk into it. Seriously! So, I pulled out my Red Velvet Cake and Cream Cheese Frosting recipes out, and made this cake my own!

I'll have more pictures of my Valentine's Day Red Velvet Cake tomorrow. The cake wasn't ready to cut into tonight. Once I do, you can bet it'll go quick, especially if the guys are around!

Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.

Cream the sugar and oil together on medium-high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.

With mixer on low-medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.

Pour batter into prepared baking pan.

Bake cake for 35-45 minutes, or until a pick comes out clean.

Cool cake for about 10 minutes on a wire rack, then using the end of a wooden spoon handle, poke holes into the cake about 1-inch apart.

Gently pour sweetened condensed milk over the top, making sure it drips down into the holes.

Cool cake completely before frosting.

Cream Cheese Frosting

6 ounces cream cheese, softened

6 Tablespoons butter, softened

4 Tablespoons Marshmallow Fluff

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1-2 Tablespoon milk, if necessary

How To Make Cream Cheese Frosting

Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and Marshmallow Fluff together on medium speed until creamy.

Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.

Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

You can also make Red Velvet Cupcakes with this recipe! This size recipe makes between 12-15 cupcakes.

February 12, 2013

Mardi Gras, Fat Tuesday, and Shrove Tuesday are all celebrated today,
Tuesday, February 12. King Cake is served throughout the Mardi Gras
Carnival season. Fat Tuesday is a feast day before the season of Lent
begins on Ash Wednesday.

Mardi Gras King Cake
and cupcakes are just two of the foods associated with this holiday and
well worth the effort to make them yourself, especially if you can't
find them at a bakery in your local area. The most traditional New
Orleans King Cake is a ring of twisted cinnamon roll-style bread topped
with icing or sugar, usually colored purple (which represents justice),
green (faith), and gold (power) which are the traditional Mardi Gras
colors. King Cake cupcakes are a lot easier to make since there is no yeast involved, and kids love to make them, and to eat them!

Most King Cakes
have a small small plastic doll (usually a Baby Jesus figurine) or
other trinket placed inside. Some traditions say the person who finds
the trinket is declared the King or Queen of the day, bakes the next
King Cake, or hosts the next Mardi Gras party.

Mardi Gras King Cupcakes from King Arthur Flour

The
flavors of King Cake, Mardi Gras' signature confection, are mirrored in
these nutmeg and lemon-scented cupcakes. Cream cheese icing, garnished
with sparkling sugars in traditional New Orleans Mardi Gras colors, add
the perfect touch. This King Cake cupcakes recipe comes from King Arthur Flour who provided the gold, purple and green sparkling sugars for the King Cake and cupcakes.

Preheat
the oven to 350°F. Lightly grease and flour a muffin tin. You can also
line the muffin tins with papers, and spray the insides of the papers.

To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt.

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Combine
the milk and vanilla and add, all at once. Mix at low speed for 30
seconds, then increase the speed to medium and beat for 30 seconds.
Scrape the bottom and sides of the mixing bowl.

With the mixer
running at low speed, add 1 egg. Increase the speed to medium and beat
for 30 seconds. Add the second egg, again beating for 30 seconds.

Scrape the bottom and sides of the bowl, and beat briefly, just till smooth.

Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here.

Bake
the cupcakes for 23 to 25 minutes, until they've domed, and are a light
golden brown around the edges. They'll spring back when pressed gently
on top, and a toothpick inserted in the center will come out clean.

Remove the cupcakes from the oven, and place on a rack to cool completely before icing.

To make the icing:

Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy.

Add the sugar gradually, beating well.

Beat in the milk a little at a time, until the frosting is a spreadable consistency.

Spread
each cake with icing, and immediately dip in gold, purple, and green
sparkling sugars, covering about 1/3 of the cupcake with each color
sugar.

Store at room temperature for several days. For longer storage, wrap well and freeze.

February 01, 2013

Super Bowl Sunday is this weekend, and your guests are expecting you to have the best Super Bowl food—including a variety of chicken wings, appetizers, dips and chips, salads, and platters of cold cuts meats and cheeses. Don't disappoint them. Have a spread that'll knock their socks off and you'll be sure to score a touchdown!

Spinach Artichoke Dip Recipe - This dip can be made ahead and refrigerated for 2 days before the party or served right out of the oven. It can be served as an hor d'oeuvre with baguette slices or as a side with soup.

Best Guacamole Dip Recipe - This ultra-smooth guacamole is made chunky with onions, celery, cucumber and tomatoes. Add mayo and Italian dressing to make a pourable homemade guacamole salad dressing!

Delizioso's Super Bowl Meat and Cheese Platter - I recently worked on a project for Boar's Head Provisions (you can find the four recipes at the top of this post), and I was thrilled when they compensated me with a few meat and cheese platters that also included a variety of finger sandwiches. I have to say, the finger sandwiches were the biggest fingers I've ever seen, more like a sub! The platters were made by Delizioso on Oaklawn Avenue in Cranston, Rhode Island, and they were HUGE!

Delizioso's meat and cheese platter was loaded with -- I kid you not -- eight pounds of Boar's Head roast beef, turkey breast, honey ham, salami, American cheese and Muenster cheese, as well as marinated artichoke hearts, roasted red peppers and more! It's a good thing we were having a dinner party that night, otherwise I would have had to pull people in off the streets to eat it with us. As it was, I put together a smaller platter for John and his coworkers at the marina after I took some photos. Everyone was happy, and the food was beautifully displayed and absolutely delicious!

Delizioso is an Italian delicatessen that serves sandwiches, salads, prepared food, pizza and pizza strips, and they obviously do a lot of catering. Make sure to go see them next time you're in town, or call them to cater your next party. Thanks Boar's Head and Delizioso! You helped make our party a success!

December 21, 2012

Christmas is finally here, so I thought I'd put together a list of my Top 20 Christmas dessert recipes. Homemade Apple Pie, Red Velvet Cheesecake, Pumpkin Cheesecake, Christmas Cookies, Chocolate French Silk Pie, Pumpkin Pie, New York Style Strawberry Cheesecake, Coconut Cake, and Cherry Cheesecake are definitely on my list this year. Not that I'm going to make them all this holiday, but I sure am craving them all! What are your favorite Christmas dessert recipes that you simply can't do without around the holidays?

Top 20 Christmas Desserts

Christmas Cookie Recipes - It seems you can never eat too many Christmas Cookies. Platters of festive Christmas cookies are already going to parties at schools, offices and cookie exchanges. Make a number of different Christmas Cookie recipes, eat some, and give the rest away!

Carrot Cake and Cupcakes Recipe - What would the holidays be without Carrot Cake or Carrot Cake Cupcakes? Ice this classic dessert with light and fluffy cream cheese frosting, and sprinkle with walnuts, or not! It's your holiday, enjoy it!

Classic Pumpkin Pie - Everyone's favorite Thanksgiving pie, the Libby's Pumpkin Pie recipe is also great for Christmas too. Libby includes their recipe on the back of the can of pumpkin, but you can use any homemade Pumpkin Pie recipe made with canned pumpkin puree.

Kentucky Derby Chocolate Pecan Pie - This easy pie has toasted pecans or walnuts, bourbon, classic pecan pie filling with brown sugar and butter, and gourmet chocolate chips in a flaky pie crust. The Kentucky Derby Chocolate Pecan Pie can be whipped up in no time, making this is great last minute race recipe.

Chocolate French Silk Pie- A sinfully rich chocolate pie piled with heaps of whipped cream. Make it in either a flaky pie crust, chocolate cookie crust, or graham cracker crust.

NY Style Strawberry Cheesecake - Who doesn't love Strawberry Cheesecake? This one is the creamiest and most decadent, especially on a graham cracker crust, and topped with the juiciest Christmas red strawberries.

Pumpkin Cheesecake with Gingersnap Crust - Pumpkin Cheesecake isn't just for Thanksgiving. Christmas is also the perfect time for this ultra creamy pumpkin cheesecake that sits on a spicy molasses cookie crust.

Red Velvet Cheesecake Recipe
- Just like the Red Velvet Cheesecake Factory Recipe, this rich red and
white layered New York Style Cheesecake and Red Velvet Cake is
decorated with buttercream frosting, and would be striking on a
Christmas buffet table.

Red Velvet Cupcakes Recipe
- This dazzling Chocolate Red Velvet Cake is a total head-turner! With
its bright red cake layers, and snow white frosting, this gorgeous cake
will be the best dressed guest at this year's Christmas party!

Chocolate Chip Cheesecake - Extra rich cheesecake studded with mini chocolate chips, baked in a sweet Oreo Cookie crust. Who doesn't love chocolate chips, especially when it comes in the form of a cheesecake?

Soooooo... I was just a few Christmas Cookies short of a Happy Meal—I mean cookie platter. But there's tons of festive Christmas Cookie recipes under that cookie link, so I'm going to fudge it a little and call it 30 instead :-) Have a Very Merry Christmas!

Food Network celebrity chef, Tyler Florence, not only has a new cookbook out—"Tyler Florence Fresh"—but he also has a line of Tyler Florence Wines for sale as well. Add to that, his hit Food Network show, "The Great Food Truck Race", Wayfare Tavern restaurant in San Francisco, six additional cookbooks, and a line of organic baby food called SPROUT, a retail kitchen store, and you've got one incredibly busy man. Plus, he's a family man with a beautiful wife and three kids! How in the world does he have time to cook?

You're probably wondering why I'm gushing on and on about Tyler Florence? I was given a copy of his cookbook, "Tyler Florence Fresh" to review, and I fell in love with it. Shortly after, I received a bottle of 2008 TF Cabernet Sauvignon in the mail to try, and WOW, just in time for Christmas! I'll be back later—after my own personal wine tasting—to let you know what we thought about it :-)

Tyler Florence Wines include Pinot Noir, Zinfandel, Cabernet Sauvignon, and Sauvignon Blanc, and are among the best wines coming out of California today. Why not order a bottle or two for your next holiday or get together!

Tyler Florence Wines

Tyler Florence shares his story on the birth of the
wines, "In 2008 I was making small-batch Zinfandel and Pinot Noir at a
custom crush facility in the Napa Valley, bottling it for family and
close friends to enjoy. Then I met Dina Mondavi – a Bay area resident
and fourth-generation member of the esteemed Mondavi winemaking family.
Dina then introduced me to her brother Rob Mondavi Jnr. and father
Michael Mondavi (both winemakers), and co-owners of the Michael Mondavi
Family Estate in Carneros, who helped me realize that in order to make
truly great wines expressive of their varietal character and region, I
needed to partner with a great family who invest as much time and energy
in wine as I do in my cooking, and recipes. From there, Tyler Florence Wines were born."

"In the Summer of the same year, Rob led us through tasting and
testing a wide variety of barrel samples and blends from 2008 and 2009
in order to find perfectly balanced varietal flavor from Napa Valley and
Lake County’s unique vineyards and we blended three limited-production
wines - TF Pinot Noir ($40), TF Zinfandel ($40) and TF Cabernet
Sauvignon ($65). At this time, we also crafted two approachable,
food-friendly pair to enjoy every day - Tyler Florence Sauvignon Blanc
($20); and Tyler Florence Cabernet Sauvignon ($25). Each of these wines
reflects our shared belief that wine and food should bring out the very
best in each other. We are proud to now release these wines nationally
across the US."

Tyler Florence Wines are now nationally distributed and can be purchased online at www.TylerFlorenceWines.com with only $5.00 shipping. They're also available for purchase in a number of states. Check here to find a local store near you!

_______________________________________________________________________________________CONTEST ALERT: Tyler
Florence’s Ultimate Food & Wine Experience Competition. Five lucky
home chefs from around the country will have a chance to win a trip to
California including a dinner at Wayfare Tavern in San Francisco, a tour
of the Michael Mondavi Estate in renowned Napa Valley, followed by a
personal cooking class with Chef Florence at his West Coast Kitchen
Essentials shop in Mill Valley, closing the day with dinner just up the
road at El Paseo.

This one-of-a-kind trip includes hotel
accommodations, roundtrip airfare to and from San Francisco and all
ground transportation.

“I’m excited to try your
recipes that pair with my Cabernet Sauvignon and Sauvignon Blanc. It’s
inspiring to think about the different flavors and regions you’ll share
with me in your dishes,” said Florence. “And then, it’s our turn —
myself and Rob Mondavi Jr. will host the winners for a tour around
Northern California to see what inspires us with local fresh
ingredients, winemaking styles, and even meals with our own families.”

This
contest celebrates that Tyler Florence Wines and TF Limited-production
Wines are now available nationally in retail stores, restaurants and
online. For the first time, wine and food lovers all across America will
have the opportunity to try these wines from the world-famous Napa
Valley region with their own favorite dishes.

To enter,
contestants will upload one original recipe that pairs well with either
Tyler Florence Cabernet Sauvignon or Sauvignon Blanc by December 31,
2012. Once the voting phase begins, entries will be shared via Facebook
and Twitter, and fans and followers alike will vote for the top 20
entries (10 for Cabernet Sauvignon and 10 for Sauvignon Blanc) online at
www.TylerFlorenceWines.com. Entries that receive the most votes will be
judged by Chef Tyler Florence, who will pick five grand prize winners
for the Tyler Florence Ultimate Food & Wine Experience. The grand
prize trip takes place in March 2013.

Hopefuls may enter more
than once, but only one winner will be selected per household. Links to
Tyler Florence Wines’ can be found on Twitter at @TylerFlorence and
@TFWines and be used to encourage a great number of votes.

To
participate, consumers must submit their original recipe online to the
contest page on www.TylerFlorenceWines.com by December 31, 2012, where
their recipe must earn the popular vote using social media to encourage
friends and family to vote for them. Of the top 20 recipes, Tyler will
personally select the top five recipes and name them a grand prize
winner complete with a personal phone call!

“NO PURCHASE
NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCE OF WINNING. VOID IN
CA & TN AND WHERE PROHIBITED BY LAW. COMPLETE CONTEST RULES
AVAILABLE ON WWW.TYLERFLORENCEWINES.COM”

December 20, 2012

Still looking for last minute Christmas gifts and ideas? Run down to your closest See's Candies store and buy a box of luxurious chocolate truffles, chocolate fudge, dipped chocolates, or crunchy butter toffee coated in chopped almonds.

See's Candies has over 200 chocolate shops, and loads of smaller kiosks and carts in malls and shopping centers during the holidays. Chances are you'll find a See's Candies location in your neck of the woods!

A holiday tradition for more than 90 years, See's Candies is now available at a gift center in the Providence Place Mall, Rhode Island. That's where we found them, right outside the Nordstrom wing on the first level. They have free samples and tempt you to try them while you're shopping! We couldn't resist and tried a gigantic Butterscotch Lollypop which lasted over an hour.

To produce the best possible boxed chocolates, they insist on using only the best ingredients and claim they never add preservatives.

Since 1921, See’s Candies has been one of America’s favorite candy makers. A tradition in the West, See’s has consistently maintained the timeless virtues of quality, caring and friendly service. Made in America, using no added preservatives and only the freshest, highest quality ingredients available, each piece of delicious See’s candy is sure to delight this holiday season.

This year, See’s Candies opened a convenient location in the Providence area, where candy-lovers can purchase an assortment of delicious selections for the holiday season, made with the finest ingredients, yet available at affordable prices.

Nuts & Chews – A variety of sensational milk and dark chocolates filled with See’s special caramel and nougat as well as top-quality almonds, peanuts and walnuts. ($18.20 for 1 lb; $36.40 for 2 lbs)

Truffles – The most divine chocolate See’s has to offer, each Truffle features a richly flavored center with a delicate chocolate coating. Flavors include Dark Chocolate Chip, Café au Lait, Hazelnut, Malt, Key Lime, Raspberry and Lemon, offered in a beautiful gold box. ($10.35 for a half-pound; $20.70 for 1 lb)

Toffee-ettes – A bite-sized version of See’s famous Victoria Toffee, everyone loves this rich combination of crunchy butter toffee and California-grown almonds, covered in creamy milk chocolate then rolled in toasted almonds. ($18.20 for 1 lb.)

Old-Fashioned Fudge Assortment – Made only for the holidays in a festive sampler box, using Mary See’s original recipe, See’s uses premium English walnuts and pecans, pure butter, heavy cream and sugar to create the richest and creamiest fudge in three flavors – Vanilla Walnut, Chocolate Walnut and Bordeaux. ($18.80 for 1 lb)

Snowman Candy Bar Gift Pack – Comes with four 1.5 oz candy bars that can be split into multiple stocking stuffers or given as one gift. Includes two Milk Chocolate, one Milk Chocolate with Toffee Nuggets and one Dark Chocolate with Almonds. ($6.80 for 4 – 1.5 oz bars)

WHEN: Now until December 26, 2012

WHERE: See's Candies

Providence Place Mall

1 Providence Place

Providence, RI 02903

Located Bottom level, Nordstrom wing

Phone (424) 214-8559

SHOP HOURS:

Mon.-Sat. 9 a.m. - 9 p.m.

Sun. noon - 5 p.m.

See's Candies has extended hours during the holiday season. Please call for specifics.

December 05, 2012

Food Network celebrity chef Tyler Florence has a new cookbook on bookstore shelves this week. It's a huge, gorgeous book showcasing page after page of seductive food photography. It's almost too pretty to use as a cookbook, yet Florence's recipes are as equally tempting as the images!

The vibrant colors of the enticing food leaps off the pages. The beets and strawberries are as red as you've ever seen, as are the lush greens of the asparagus and key lime pie. You have to see it to believe it!

Roast the cauliflower. Preheat the oven to 450°F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.

Make the garlic chips. Pour ¼ inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.

Make the anchovy sauce. Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.

____________________________________________________________________________CONTEST ALERT: Tyler
Florence’s Ultimate Food & Wine Experience Competition. Five lucky
home chefs from around the country will have a chance to win a trip to
California including a dinner at Wayfare Tavern in San Francisco, a tour
of the Michael Mondavi Estate in renowned Napa Valley, followed by a
personal cooking class with Chef Florence at his West Coast Kitchen
Essentials shop in Mill Valley, closing the day with dinner just up the
road at El Paseo.

This one-of-a-kind trip includes hotel
accommodations, roundtrip airfare to and from San Francisco and all
ground transportation.

“I’m excited to try your
recipes that pair with my Cabernet Sauvignon and Sauvignon Blanc. It’s
inspiring to think about the different flavors and regions you’ll share
with me in your dishes,” said Florence. “And then, it’s our turn —
myself and Rob Mondavi Jr. will host the winners for a tour around
Northern California to see what inspires us with local fresh
ingredients, winemaking styles, and even meals with our own families.”

This
contest celebrates that Tyler Florence Wines and TF Limited-production
Wines are now available nationally in retail stores, restaurants and
online. For the first time, wine and food lovers all across America will
have the opportunity to try these wines from the world-famous Napa
Valley region with their own favorite dishes.

To enter,
contestants will upload one original recipe that pairs well with either
Tyler Florence Cabernet Sauvignon or Sauvignon Blanc by December 31,
2012. Once the voting phase begins, entries will be shared via Facebook
and Twitter, and fans and followers alike will vote for the top 20
entries (10 for Cabernet Sauvignon and 10 for Sauvignon Blanc) online at
www.TylerFlorenceWines.com. Entries that receive the most votes will be
judged by Chef Tyler Florence, who will pick five grand prize winners
for the Tyler Florence Ultimate Food & Wine Experience. The grand
prize trip takes place in March 2013.

Hopefuls may enter more
than once, but only one winner will be selected per household. Links to
Tyler Florence Wines’ can be found on Twitter at @TylerFlorence and
@TFWines and be used to encourage a great number of votes.

To
participate, consumers must submit their original recipe online to the
contest page on www.TylerFlorenceWines.com by December 31, 2012, where
their recipe must earn the popular vote using social media to encourage
friends and family to vote for them. Of the top 20 recipes, Tyler will
personally select the top five recipes and name them a grand prize
winner complete with a personal phone call!

“NO PURCHASE
NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCE OF WINNING. VOID IN
CA & TN AND WHERE PROHIBITED BY LAW. COMPLETE CONTEST RULES
AVAILABLE ON WWW.TYLERFLORENCEWINES.COM”

December 03, 2012

Tyler Florence is coming to Dave's Marketplace in the Providence, Rhode Island area on Friday, December 7, 2012. His new cookbook, "TYLER FLORENCE FRESH", hits book shelves everywhere Tuesday, December 4.

I was fortunate to receive a review copy of Tyler Florence's brand new cookbook "TYLER FLORENCE FRESH" by Clarkson Potter Publishers. Florence's book is a visual delight with full-size color images that are so vibrant and lifelike, you'll swear you can literally eat the finished recipes right off the pages!

WHAT:
In celebration of Tyler Florence's new cookbook, "Tyler Florence
Fresh", Dave's Marketplace will host a book signing and Meet & Greet
with Tyler at its Smithfield, Rhode Island store location. Guests
attending will have the opportunity to meet the author and pick up an
autographed copy.

Coming tomorrow... Watch for a new recipe from Tyler Florence's new cookbook, "Tyler Florence Fresh"

________________________________________________________________________CONTEST ALERT: Tyler
Florence’s Ultimate Food & Wine Experience Competition. Five lucky
home chefs from around the country will have a chance to win a trip to
California including a dinner at Wayfare Tavern in San Francisco, a tour
of the Michael Mondavi Estate in renowned Napa Valley, followed by a
personal cooking class with Chef Florence at his West Coast Kitchen
Essentials shop in Mill Valley, closing the day with dinner just up the
road at El Paseo.

This one-of-a-kind trip includes hotel
accommodations, roundtrip airfare to and from San Francisco and all
ground transportation.

“I’m excited to try your
recipes that pair with my Cabernet Sauvignon and Sauvignon Blanc. It’s
inspiring to think about the different flavors and regions you’ll share
with me in your dishes,” said Florence. “And then, it’s our turn —
myself and Rob Mondavi Jr. will host the winners for a tour around
Northern California to see what inspires us with local fresh
ingredients, winemaking styles, and even meals with our own families.”

This
contest celebrates that Tyler Florence Wines and TF Limited-production
Wines are now available nationally in retail stores, restaurants and
online. For the first time, wine and food lovers all across America will
have the opportunity to try these wines from the world-famous Napa
Valley region with their own favorite dishes.

To enter,
contestants will upload one original recipe that pairs well with either
Tyler Florence Cabernet Sauvignon or Sauvignon Blanc by December 31,
2012. Once the voting phase begins, entries will be shared via Facebook
and Twitter, and fans and followers alike will vote for the top 20
entries (10 for Cabernet Sauvignon and 10 for Sauvignon Blanc) online at
www.TylerFlorenceWines.com. Entries that receive the most votes will be
judged by Chef Tyler Florence, who will pick five grand prize winners
for the Tyler Florence Ultimate Food & Wine Experience. The grand
prize trip takes place in March 2013.

Hopefuls may enter more
than once, but only one winner will be selected per household. Links to
Tyler Florence Wines’ can be found on Twitter at @TylerFlorence and
@TFWines and be used to encourage a great number of votes.

To
participate, consumers must submit their original recipe online to the
contest page on www.TylerFlorenceWines.com by December 31, 2012, where
their recipe must earn the popular vote using social media to encourage
friends and family to vote for them. Of the top 20 recipes, Tyler will
personally select the top five recipes and name them a grand prize
winner complete with a personal phone call!

“NO PURCHASE
NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCE OF WINNING. VOID IN
CA & TN AND WHERE PROHIBITED BY LAW. COMPLETE CONTEST RULES
AVAILABLE ON WWW.TYLERFLORENCEWINES.COM”

ROLL out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam.

BAKE 35 minutes. Remove pie from oven. Brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake 10 minutes or until filling in center is bubbly and crust is golden brown.

Sources and Photo Credits: Recipes and photos used with permission by Crisco.com.

July 02, 2012

Have a Star Spangled Banner holiday with these red, white and blue patriotic dessert recipes! Red, White and Blue Flag Cake; Fresh Strawberry and Blueberry Pie; Strawberry and Blueberry Shortcakes; Red, White and Blueberry Dessert Pizza; Red, White and Blueberry Cobbler; Red, White and Blue Fruit Salad. See a recurring theme? All but a few of these are my own tried-and-true recipes that I've posted over the years with Examiner and Suite101. My family enjoyed every last bite! Have a safe, happy and delicious 4th of July holiday!

Red, White and Blue Flag Cake Recipe: What would the 4th of July be without a Red, White and Blue Flag Cake? Blueberry stars, strawberry stripes and sparklers set this Firecracker Cake off quite nicely!

Red, White and Blueberry Cobbler: Fresh Cherries, blueberries and raspberries found their way into a deep dish stoneware pie pan, sprinkled with some cinnamon and a bit of freshly grated lemon zest all topped with a buttery sweet cobbler dough and a dollop of whipped cream.

Red, White and Blue Dessert Pizza: Striking grilled pizza with raspberries, blueberries and pineapple all nestled in a sweet cheese topping on top of cinnamon dough. Perfect for a 4th of July cookout!

Red, White and Blue Strawberry Blueberry Tart: This strawberry tart is made with a sweet shortbread crust, filled with strawberry jam, fresh strawberries and blueberries. Top it all off with fresh whipped cream, or serve with a scoop of vanilla ice cream!

Red White and Blue Fruit Salad Recipe: It doesn't have to be cake or pastry to qualify as dessert, so why not make it a healthy dessert with his patriotic fruit salad with the colors of the flag! Red strawberries and raspberries, almost white bananas and pineapple, and as blue as you can get blueberries make one beautiful fruit salad!

Red, White and Blueberry Cheesecake Recipe: Take this Strawberry Cheesecake Recipe and add blueberries to the topping along with the strawberries. Fresh tastes best, but canned strawberry and blueberry pie filling work just fine too.

Strawberry Rhubarb Pie Recipe: Fresh strawberry rhubarb pie recipe is a summer favorite. Classic fruit pie with sweet strawberries and tart rhubarb mixed with sugar and spices, and baked in a double crust. Add some blueberries or blackberries for the holiday!

Blueberry Pie Recipe Made with Fresh Blueberries: Plump blueberries picked fresh from the blueberry bush, mixed with sugar and a pinch of cinnamon or nutmeg and baked in a flaky doubled crusted pie crust. Serve with a side of fresh raspberries or strawberries for a red, white and blue dessert! Fresh Strawberry Muffins: Made with my favorite blueberry muffin recipe, these strawberry muffins are chock full of fresh strawberries and topped with brown sugar streusel for an easy summer picnic or brunch. Add fresh blueberries or blackberries to your muffin batter for a red, white and blue treat!